© Mike McColl
Beans, nuts and seeds for breakfast, lunch and dinner
This batch of granola features the surprising warm spice of candied ginger. Make sure to let the granola cool completely on the baking sheet; the ingredients adhere to each other as they cool, giving you those tell-tale clusters of true granola.
3 c. (750 ml) large flaked rolled oats
1 c. (250 ml) unsalted pistachios, chopped
1 c. (250 ml) raw unsalted pumpkin seeds
½ c. (125 ml) sesame seeds
½ c. (125 ml) raw unsalted sunflower seeds
¼ tsp. (1.25 ml) ground cinnamon
½ tsp. (2.5 ml) ground cardamom
½ tsp. (2.5 ml) pure vanilla extract
½ c. (125 ml) extra virgin olive oil
½ c. (125 ml) pure maple syrup
½ c. (125 ml) finely chopped dried apricots
¼ c. (60 ml) chopped crystallized ginger
Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, pistachios, pumpkin seeds, sesame seeds, sunflower seeds, cinnamon and cardamom.
In a small bowl, combine vanilla, olive oil and maple syrup. Stir to combine. Add to the oat, nut and seed mixture.
Turn the mixture onto the baking sheet and spread in an even layer. Bake until fragrant and golden brown, about 25 to 30 minutes.
Remove from the oven and let cool completely on the baking sheet. Stir in the apricots and ginger once the granola is cool, about 20 minutes.
Store in an airtight container for 3 to 4 weeks. Makes 8 cups (2 L).
Tip: If you prefer a toned-down sweetness in your breakfast bowl, cut the maple syrup in this recipe to a ¼ cup (60 ml). To serve, you can use this granola as part of trail mix, atop Greek yogurt, in parfaits, sprinkled on salad or as cereal with added milk.
Nutrients per serving
Serving size: ¼ cup (60 ml) granola
136 calories, 8 g fat, 1 g saturated fat, 2 mg sodium, 13 g carbohydrates, 2 g fibre, 5 g sugars, 4 g protein. Good source of magnesium.
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